Lambí en Sauce Créole (Haitian Spiced Seafood in Tomato-Pepper Glaze) – Authentic Haiti Recipe
Coastal seafood sautéed in a bold Haitian creole sauce of peppers, garlic, and citrus.
- Country of Origin
- 🇭🇹 Haiti (Caribbean, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Tender calamari or shrimp, Sweet red and green bell peppers, Caramelized onions, Haitian épis, Tomato paste
Ingredients for Lambí en Sauce Créole (Haitian Spiced Seafood in Tomato-Pepper Glaze) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender calamari or shrimp, prepped into bite-sized pieces
- 1.5 cups sweet red and green bell peppers, washed and trimmed
- 1 cup caramelized onions
- 1 medium onion and 3 cloves garlic, finely minced with Haitian épis
- 1.5 tbsp traditional Haiti seasoning (tomato paste, lime juice, parsley, thyme)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and Haitian épis for 2–3 minutes until softened and fragrant.
- Add tender calamari or shrimp and sweet red and green bell peppers along with tomato paste, lime juice, parsley, thyme, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with caramelized onions and serve straight from the skillet.